Ingredients
2 cloves fresh garlic, minced
1/2 cup green pepper, fine dice
1 shallot, minced
1/4 cup olive oil
1 cup red cooking wine
1 tbsp dried oregano
5 large basil leaves, chiffonade
1 /4 cup pure cane sugar
1 28oz. can Certified San Marzano tomatoes
1/4 cup water
Kosher salt, to taste
Coarse-ground black pepper, to taste
Preparation
Gather and prepare dry ingredients except basil. In a medium sauce pan over medium-high heat, add olive oil, garlic, shallots, and peppers, and saute for 3-4 minutes, being careful not to overcook the garlic. Add in the red wine and reduce it au sec. Add in the canned tomatoes, bring to a boil, add in the water, sugar, and seasonings except for the basil, then reduce the heat to a simmer. Let simmer for about 45 minutes, or until you can easily break up the tomatoes with a spoon, or you can transfer the sauce to a mixing bowl and use a hand-blender if you like your sauce less chunky. Then cut and add in the fresh basil and stir gently.
